Cherry Pie Bars with a Cookie Crust have a soft, buttery crust on the bottom, a layer of sweet cherry pie filling, and golden cookie crumbles on top, and a drizzle of icing.
Prep Time15 minutesmins
Cook Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: cherry pie bars, cherry pie cookie bars
Servings: 24
Author: Modern Honey® - www.modernhoney.com
Ingredients
9x13 Pan Recipe (Full Recipe):
1cupButter(softened)
1 1/2cupsSugar
1/4cupBrown Sugar
3largeEggs
1TablespoonMilk
1teaspoonVanilla Extract
1/2 teaspoonAlmond Extract
2 3/4cupsFlour
3/4teaspoonBaking Powder
3/4teaspoonSalt
(2)21-ounce cansCherry Pie Filling
Glaze:
1cupPowdered Sugar
2 to 3TablespoonsMilk
1/4teaspoonAlmond Extract(optional)
8x8 Pan Recipe (Half Recipe)
1/2cupButter(softened)
3/4cupSugar
2TablespoonsBrown Sugar
1largeEgg
1largeEgg Yolk
1 1/2teaspoonsMilk
3/4teaspoonVanilla Extract
1/4teaspoonAlmond Extract
1 1/3cup + 1 TablespoonFlour
1/2teaspoonBaking Powder
1/2teaspoonSalt
(1)21-ounce canCherry Pie Filling
Glaze:
1/2cupPowdered Sugar
1 to 1 1/2TablespoonsMilk
1/8 to 1/4teaspoonAlmond Extract(optional)
Instructions
Preheat oven to 350°F. Grease or line a 9×13-inch baking dish with parchment paper for easy lifting. I like to use parchment paper so I can remove it from the pan.
Make the dough: In a large bowl, cream the butter and sugars until light and fluffy (3-4 minutes). Beat in eggs one at a time, then add milk, vanilla and almond extracts. Add flour, baking powder, and salt and mix just until combined.
Assemble: Spread 2/3 of the cookie dough into the bottom of the prepared pan. Use damp fingers or a spatula to press it evenly. Spoon the cherry pie filling over the crust in an even layer.Drop the remaining cookie dough by spoonfuls across the top. It won't cover it completely and that is okay because you want some cherry filling peeking through.
Bake for 35–45 minutes, or until the top is lightly golden and cooked through. Cool completely in the pan before cutting into bars and drizzle with icing. Make the icing by whisking together powdered sugar and milk. May add 1/4 teaspoon almond extract for extra almond flavor. Drizzle on top.
To make them easier to cut, cool bars completely, then refrigerate for 30–60 minutes. Use a sharp knife, wipe between cuts, and cut into 24 squares or 18 large bars. May serve with vanilla ice cream on top.
Notes
My recommended brand is Lucky Leaf Premium Cherry Pie Filling because it’s bright, not too thick, and packed with real fruit.